Volume 15, Issue 76 (0)
FSCT 0, 15(76): 65-51 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Sayyed-Alangi S Z, Sheikhi Koohsar A A, Shamloofar M, Sharifian S. اثر عصاره های مختلف بره موم بر ماندگاری فیله ماهی کپور نقرهای در شرایط یخچال: ترکیبات شیمیایی، ارزیابی میکروبی و حسی. FSCT 0; 15 (76) :65-51
URL: http://fsct.modares.ac.ir/article-7-8770-en.html
URL: http://fsct.modares.ac.ir/article-7-8770-en.html
1- Associate Professor, Department of Chemistry, Azadshahr Branch, Islamic Azad University, Azadshahr, Iran.
Abstract: (6205 Views)
This article has no abstract.
Article Type: Original paper |
Subject:
Food quality control
Received: 2016/04/16 | Accepted: 2016/11/7 | Published: 2018/05/22
Received: 2016/04/16 | Accepted: 2016/11/7 | Published: 2018/05/22
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |